Easy Blueberry Cake

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Prep Time10

Cook Time35

Total Time45

Course: Dessert

Servings:

Calories: 285kcal

Ingredients

1 cup Sugar
1 cup Flour
1 tsp Cinnamon
1/4 tsp Salt
1/2 cup Butter melted
2 eggs Eggs
1 1/2 tsp Vanilla
2 cups Blueberries plus 1/4th more for pressing in on top
3 tbsp Powdered Sugar

Instructions

Preheat your oven to 350 degrees. Grease a 9-inch pie dish with cooking spray and set aside.
Add all dry ingredients: sugar, flour, cinnamon, and salt to a large bowl and whisk together until just combined.
Melt the butter in a medium microwavable bowl and let it cool slightly then add eggs, vanilla to the bowl and whisk all together.
Pour the wet ingredients into the dry and mix to combine to create the cake batter, but do not over mix.
Add the 2 cups of fresh blueberries and carefully fold them into the cake batter. The batter will be very thick.
Use a spatula to scrape the batter out of the bowl and into your greased pie dish and smooth out the top.
Sprinkle ¼ cups of blueberries on top and lightly press in.
Bake for 30-35 minutes or until the middle is set and edges are a bit crisp and a toothpick comes out clean from the center.
Allow pie to cool in the dish and dust with powdered sugar or skip right to serving it warm with ice cream or cool whip!

Notes

Reheating

To reheat your blueberry cake, simply place individual slices in the microwave for about 15-20 seconds, or until warmed through. If you prefer to use an oven, wrap each slice in aluminum foil and heat at 350°F for about 10 minutes, or until warmed through.

Storage

To store your blueberry cake, cover it with plastic wrap or aluminum foil and keep it at room temperature for up to three days. If you want to keep it fresh for even longer, you can store it in the refrigerator for up to a week. Just make sure to let it come to room temperature before serving, as cold blueberry cake just doesn't have the same irresistible charm.

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